Peel and core the apples, then cut them into small cubes.

In a medium saucepan over medium heat, melt the butter and add the sugar. Stir until the sugar dissolves.

Slowly drizzle in the heavy cream while continually stirring. Add the vanilla extract and cinnamon, and let simmer for about 5 minutes until it thickens slightly.

Pour half of the caramel sauce into a mixing bowl, then add the cubed apples and stir to coat.

Roll out the crescent dough onto a clean surface and cut it into 4x4 inch squares.

Place a tablespoon of the apple mixture in the center of each dough square and fold the corners towards the center, pinching to seal tightly.

Preheat the oven to 375°F (190°C).

Place the sealed dough bombs on a greased baking sheet and bake for 12-15 minutes or until golden brown.

Once baked, let the bombs cool for a minute. Drizzle with remaining caramel sauce and sprinkle with sea salt before serving.